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VOL. 26,
NO. 78
LA’s Korean barbecues embroiled by new rule BY ELOIN BARAHONA eloin@beaconmedianews.com
O
n May 27, the Los Angeles City Council passed a motion that would ban natural gas in new commercial and residential buildings. While no set plan is in motion as of yet, the intent is clear—Los Angeles is to move away from using natural gas. The ramifications are
is Korean barbecue restaurants, where a gas-flamed barbecue at your table is essential to the food and experience. In the wake of the announcement, many Asian restaurants voiced their concerns in an LA Times article. Leo Lee, co-owner of RiceBox, expressed disdain for the motion to the LA Times. “The wok itself is really essential to
SBD Flame’s main entrance. | Photo taken by Jason Kentaro
Short ribs being grilled over an open flame. | Photo taken by Jason Kentaro
innumerable, but one of the biggest industries that will be impacted by this new law
Asian cuisine,” Leo said. “By taking gas away, you’re telling us we cannot use
woks anymore.” Since then, Hey SoCal got in contact with the office of Councilmember Nithya Raman, the person who proposed the motion. When asked if the ordinance would have exceptions for certain restaurants (such as Korean barbecue restaurants), they
contended that Korean barbecue restaurants in particular use propane for their cooking. “This ordinance also only affects new construction, so no existing restaurant will be affected… To specifically address your question on Korean
"One by one, they’ll have to close down the business or change." barbeque, to our knowledge, the main fuel source used is propane.” Jenith Shon, manager at Arcadia-based
Korean barbeque restaurant SBD Flame didn’t agree with the contention. Hey SoCal reached out to Shon to discuss the motion and its implications for the future of cuisine in Los Angeles. Shon has heard of See Korean BBQ Page 8